Apples are in season, and that makes perfect timing for all types of apple cakes, tarts, pies, strudels and other apple based goodness… I made mine with maple syrup and it makes all the difference. I did move to Canada after all 😀
For the shortcrust pastry (2x)
- 220 g pastry flour
- 50 g sugar
- pinch of salt
- 130 g cold butter, diced
- 1 egg, beaten
For the filling
- 5-6 medium apples
- 1/4 cup maple syrup
- 2 tsp cinnamon
- 10 g vanilla sugar
- 1 hand full of oatmeal for sprinkling
Make two balls of dough with the same ingredients. One ball of dough will be for the bottom of the pie and the other for the top.
In the bowl mix together flour, salt and sugar until combined. Add butter, and mix until mixture resembles coarse crumbs. Gradually stream beaten egg into the flour mixture and knead until the dough just comes together. Turn out the dough onto a clean work surface and shape into a flattened disk. One ball wrap in transparent foil and refrigerate for 25-30 minutes and the other one wrap in transparent foil and put in the freezer!
Peel, clean and cut the apples into small cubes. Put them in a medium saucepan, pour over the maple syrup, add cinnamon and vanilla sugar. Simmer the apples over the low heat until soft.
Preheat oven to 180 °C. Butter a 26 cm round tart pan.
Roll the chilled dough on a piece of lightly floured baking paper in a 30 cm circle. Transfer the rolled dough to your tart pan and press it into the bottom and sides of the pan. Cut off excess dough and prick the bottom with a fork.
Pour over the apple filling. Take the dough form the freezer and grate in on top of the filling. Sprinkle with oatmeal.
Bake for 20-25 minutes or until the dough becomes golden brown.